Mutton Biryani Recipe
Embark on a gastronomic journey fit for royalty with our Mutton Biryani – a sublime dish that marries tender mutton, aromatic basmati rice, and a symphony of spices. This culinary masterpiece isn’t just a meal; it’s an experience that elevates your senses and transports you to the heart of authentic Indian cuisine.
Picture succulent pieces of marinated mutton, infused with the richness of yogurt, ginger-garlic paste, and a medley of spices, coming together in perfect harmony. Each bite promises a burst of exquisite flavors, as the biryani masala, fried onions, and fresh herbs add layers of complexity to the dish.
Crafted with precision, the biryani is a spectacle of layers. Fragrant basmati rice, partially cooked to perfection, alternates with the succulent mutton mixture, creating a visual and gastronomic delight. The meticulous layering is the key to achieving the distinct texture and flavor profile of this regal dish.
Mutton Biryani
Equipment
- Heavy-bottomed pan or pot with a tight-fitting lid
- Large mixing bowls
- Cooking spoon
- Cooking pot for boiling rice
- Strainer
- Aluminum foil (for sealing)
- Skillet for frying onions
Ingredients
For Marinating Mutton:
- 1.5 lbs 700g mutton, cleaned and cut into pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For Rice:
- 2 cups basmati rice soaked for 30 minutes
- Water for cooking rice
- Whole spices bay leaves, cardamom, cinnamon, cloves
For Biryani:
- 3 large onions thinly sliced
- 1 cup tomatoes chopped
- 1/2 cup cooking oil or ghee
- 2 tablespoons biryani masala
- Fresh coriander and mint leaves for garnish
- Fried onions for garnish optional
Instructions
Marinate the Mutton:
- In a bowl, mix mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Allow it to marinate for at least 2 hours or overnight for enhanced flavor.
Prepare Rice:
- Boil the soaked basmati rice with whole spices until 70-80% cooked. Drain the water and set aside.
Cook Fried Onions:
- In a skillet, heat oil or ghee and fry thinly sliced onions until golden brown. Set aside for garnish.
- Saute Tomatoes and Marinated Mutton:
- In the same pan, sauté chopped tomatoes until they soften.
- Add marinated mutton and cook until the meat is browned.
Layering the Biryani:
- In the heavy-bottomed pan, start layering. Begin with a layer of partially cooked rice, followed by a layer of the mutton mixture.
- Sprinkle biryani masala, fried onions, fresh coriander, and mint leaves. Repeat the layers until all the rice and mutton mixture are used.
Seal and Dum Cooking:
- Cover the pan with aluminum foil and then place the lid tightly. Cook on low heat for 25-30 minutes in a process called "dum cooking." This allows the flavors to meld and the rice to cook through.
Serve:
- Gently fluff the biryani with a fork, ensuring the layers remain intact.
- Garnish with additional fried onions, coriander, and mint leaves.
- Serve hot with raita or a side salad.
